A food production wiki for public health professionals

Articles about Food

Key Facts Avocado trees are native to the humid, sub-tropical and tropical regions of central and northern South America. They never go dormant. Nearly 90% of avocado production in the United States takes place in California. Avocados are harvested by hand and start to ripen once they are picked from Read more

Key Facts Broccoli is a member of the mustard family of plants and is closely related to Brussels sprouts, cabbage, cauliflower, kale, and kohlrabi. Several broccoli-related product recalls have been reported, all associated with contamination with Listeria monocytogenes. There are two forms of broccoli: sprouting broccoli, and heading broccoli. Heading broccoli is the form most Read more

Cantaloupes are a healthy, low-calorie source of vitamin A (β-Carotene), vitamin C, potassium, folic acid, iron, some dietary fiber, and calcium. However, the complex surface of cantaloupe makes it well suited for harboring pathogens. In recent years, cantaloupe has been the third most common produce item associated with foodborne illness outbreaks. Read more

Carrots are a popular vegetable grown in all 50 states. They are naturally sweet, high in Vitamin A (β-carotene), and low in saturated fat and cholesterol. Proper washing, storage, and preservation methods are especially important with carrots since they are root vegetables (grown in soil). Several foodborne illness outbreaks have been associated with carrots and their juice. Read more

Key Facts Cheese-making is a way to preserve excess milk. In 2014, the U.S. produced 11.45 billion pounds of cheese, including 4.9 billion pounds of Italian-type cheeses and 4.5 billion pounds of American-type cheeses. Mozzarella and cheddar are the most popular cheeses among Americans. Today about 90% of the milk produced in Wisconsin is Read more

Key Facts Cilantro or Coriandrum sativum is a member of the Apiaceae family and amongst the most widely used of medicinal plants. It is an annual herb that closely resembles parsley. It is also called Mexican parsley, and in tropical Asia, it is called Chinese parsley. In Europe, the entire plant Read more

Key Facts The top three countries that imported cucumbers to the United States in 2013 were Mexico (1,144,458,000 Ibs) Canada (215,028,000 lbs) and Honduras (65,244,000 lbs). In 2012, top cucumber producing states, as reported by the United States Department of Agriculture, were Georgia and Florida with 283.5 and 280.8 million pounds, respectively. Read more

Key Facts U.S. shell egg production totaled 7.96 billion as of June 2014, which is 3% percent higher than it was in 2013. It is estimated that for every 100 hens, 76 eggs are produced per day. A 2010 multistate outbreak of Salmonella Enteriditis was attributed to eggs following an investigation by Read more

ContentsKey Facts IntroductionFoodborne OutbreaksProductionFood SafetyConsumptionNutritionReferences Key Facts Flour is the product obtained from grinding the endosperm of uncooked cereal grains, usually wheat kernels. Although various grains, pseudo-grains, and even nuts and tubers can be used to make flour, wheat flour is the predominant consumer choice because of its superior baking properties. A food staple for Read more

Key Facts Beef products are widely consumed and play an important role in the U.S. food system. Foodborne pathogens most commonly associated with beef products include STEC (shiga-toxin producing Escherichia coli) and Salmonella; improper handling and cooking have been identified as key causes of foodborne illness associated with beef products. The U.S. Read more